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Physicochemical Properties of Dry-Heated Peanut Protein Isolate Conjugated with Dextran or Gum Arabic

  • Original Paper
  • Published:
Journal of the American Oil Chemists' Society

Abstract

Peanut protein isolate (PPI) were conjugated with dextran or gum arabic through glycation to study the physiochemical properties of PPI–polysaccharides conjugates. Structural features, solubility as well as emulsifying properties of the two conjugates were compared. The degree of graft value of the two conjugates suggested that glycation of PPI with gum arabic took place more easily than with dextran. Glycated conjugates had better solubility and emulsifying ability than native PPI. Analysis of structural features of the conjugates suggested that their improved functional properties could be the result of less α-helix secondary structure, lower surface hydrophobicity and less compact tertiary structure. The solubility of PPI–dextran conjugates was improved for the pH range 3–9, while that of PPI–gum arabic conjugates was improved above neutral pH range. Moreover, better emulsifying ability was observed in PPI–gum arabic conjugates than PPI–dextran conjugates.

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Acknowledgments

The authors are thankful to Dr. Feng Xue, College of Food Science and Engineering, Northwest A&F University, for his support in the work. This research was also supported by the Key Projects in the National Science & Technology Pillar Program during the Twelfth Five-year Plan Period (2011BAD02B03).

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, Synergetic Innovation Center Of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, Jiangsu, People’s Republic of China

    Chen Li, Bo Zhu, Haoran Xue, Zhiyan Chen, Qiao Ding & Xingguo Wang

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  1. Chen Li
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  2. Bo Zhu
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  3. Haoran Xue
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Correspondence to Xingguo Wang.

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Li, C., Zhu, B., Xue, H. et al. Physicochemical Properties of Dry-Heated Peanut Protein Isolate Conjugated with Dextran or Gum Arabic. J Am Oil Chem Soc 90, 1801–1807 (2013). https://doi.org/10.1007/s11746-013-2331-z

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  • DOI: https://doi.org/10.1007/s11746-013-2331-z

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